Heat the oven to 375°F. Butter and flour a 9-inch springform pan, and set it aside.

Beat the butter and sugar together until light and fluffy, about two minutes. Add the eggs, one at a time, beating to incorporate after each addition, then add in the vanilla. Scrape down sides of bowl with a rubber spatula. Set aside.

Whisk together the flour, salt, baking powder, and nutmeg.

Add the flour mixture to the batter in 3 parts, alternating with the buttermilk, starting and ending with flour.

Make sure each addition is incorporated before adding the next, but don't over-beat it at the end. Spread the batter in the prepared pan and smooth the top.

Bake until the top is puffed and golden brown and a tester inserted in the center comes out clean, 30 to 35 minutes. Cool on a rack before serving warm or room temperature.

To assemble:

Slice up cake and serve with blueberry compote and fresh whipped cream.